Cod soufflé in baked tomato on coriander cream

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per serving

100g cod fillet
3 heads garlic
100g peeled potato
1 tomato
100ml double cream
100g chopped coriander
50g spinach
5g parsley[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]For the soufflé, boil the cod with the garlic head, parsley and 2 tablespoons of olive oil. After cooling, drain (save some of the liquor to use in the cream later) and shred the cod, making sure it is free of skin and bone. Boil the potato in salted water, drain, and mash ito a smooth purée.

Warm 4 tablespoons of olive oil with a diced head of garlic. Add the shredded cod and mashed potatoes, stir to combine, season with salt and pepper, and take off the heat.

Set the oven to 180˚C. Peel the tomato (cut off and reserve the top with the stalk, then cross-cut the bottom of the toato and boil for a minute: drain, after which the skin will peel off) scoop out the seeds, and season the inner with salt. Stuff the hollow tomato with the soufflé mix and bake in the oven for 20 minutes. Add the tomato top 5 minutes from the end of cooking time so that it warms up.

Dice and sweat the chopped last head of garlic with 4 tablespoons of olive oil. Add the cream, liquor from the boiled cod, the coriander and spinach. Add more liquor as required. Once the vegetables are cooked, blend and strain.

Spread the spinach sauce over the base of the plate or bowl, with the stuffed tomato and its lid on top. Shown here with a garnish of home fried potato crisps and a fried garlic skewered on a stick of uncooked spaghetti.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]